Creamy Cajun Beef Spaghetti with Triple Cheese Parmesan Sauce Recipe – Cozy, cheesy comfort in 30 minutes

Introduction

The kitchen smells like butter and garlic, and the skillet sings with a lively sizzle. Right away I think of home — and that first forkful of my Creamy Cajun Beef Spaghetti with Triple Cheese Parmesan Sauce makes everything quiet for a minute. This always takes me back to Sunday dinners. If you like a similar creamy beat, try my Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce for another weeknight favorite.

Why You’ll Love This

• Ready in about 30 minutes, so you can relax sooner.
• Bold Cajun spice meets rich, cheesy sauce — crowd-pleasing.
• Uses pantry pasta and simple dairy ingredients.
• Great for leftovers and easy to stretch for guests.

Quick Recipe Snapshot

• Servings: 4–5
• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
• Skill level: Easy
• Taste: savory + buttery with a spicy kick

Warm confidence: follow the steps and you’ll have a silky, comforting bowl in half an hour.

Ingredients You’ll Need

• 1 1/2 lbs ground beef
• 1–1 1/2 tsp Cajun seasoning
• Salt & black pepper, to taste
• 12 oz spaghetti
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 2 oz cream cheese, softened
• 3/4 cup shredded cheddar
• 1/2 cup grated Parmesan
• 1/2 cup shredded mozzarella
• 1/2 tsp red pepper flakes (optional)
• 1/2 cup reserved pasta water
• Fresh parsley (for garnish)
• Extra Parmesan (for garnish)
• A light sprinkle of Cajun seasoning (for garnish)

Chef notes:

• Fresh garlic = bigger flavor.
• Use softened cream cheese for smooth sauce.
• Reserve pasta water to loosen sauce.
• Unsalted butter helps control salt.

If you enjoy hearty beef sauces, you might also like my Bowtie Pasta with Velveeta Beef Sauce for another comfort option.

How to Make It

1. First, bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook until al dente (about 8–9 minutes). Meanwhile, scoop out 1/2 cup pasta water and set it aside, then drain the pasta.
2. Next, heat a large skillet over medium-high. Add the ground beef and brown, breaking it up with a spoon. Season with 1–1 1/2 tsp Cajun seasoning, plus salt and pepper. Cook until nicely browned and you hear a confident sizzle. Drain excess fat if needed.
3. Then, push the beef to the side and melt 2 tbsp butter in the same skillet. Add minced garlic and sauté for about 30 seconds, until fragrant and bright. Be careful not to burn it.
4. After that, pour in 1 cup heavy cream and 1/2 cup chicken broth. Stir and bring to a gentle simmer so the sauce starts to thicken. Whisk in 2 oz softened cream cheese until smooth and glossy.
5. Now add the cheeses: 3/4 cup cheddar, 1/2 cup mozzarella, and 1/2 cup grated Parmesan. Stir constantly until the mixture becomes velvety and coats the back of a spoon. If you like heat, sprinkle in 1/2 tsp red pepper flakes.
6. Then, add the cooked spaghetti to the skillet and toss well to coat. Fold the Cajun beef back in and toss again. If the sauce feels too thick, add reserved pasta water a splash at a time until it loosens. By now your Creamy Cajun Beef Spaghetti with Triple Cheese Parmesan Sauce should look glossy and cling to each strand.
7. Finally, taste and adjust salt, pepper, or Cajun seasoning. Plate the pasta, sprinkle chopped parsley, extra Parmesan, and a light dusting of Cajun seasoning over the top. Serve immediately.

For a quick garlic shortcut or protein swap, check my Grilled Chicken Bites with Creamy Garlic Sauce for ideas.

Kitchen Tips (From My Kitchen)

1. Time-saver: Brown the beef ahead and refrigerate for a fast reheat.
2. Common mistake + fix: If sauce breaks, lower heat and whisk in a spoonful of reserved pasta water.
3. Variation: Swap cheddar for smoked gouda for a smoky twist.

Serving Ideas

• Weeknight dinner: pair with a simple green salad and crusty bread.
• Casual dinner party: set bowls family-style for sharing.
• Cozy Sunday: finish with a slice of apple cake with cream cheese frosting for dessert.
• Garnish ideas: extra Parmesan, fresh parsley, lemon zest for brightness.

Storing & Leftovers

• Fridge: Store in an airtight container for 3–4 days.
• Freezer: Freeze in portions for up to 2 months; thaw overnight in fridge.
• Reheat: Warm gently in a skillet with a splash of water or cream to revive texture.

Leftover idea: toss the cooled pasta into a skillet with an egg for a quick hearty breakfast or pack into sandwiches.

Try bean tostadas for a fun leftover mash-up.

FAQs

Q: Can I make this ahead?
A: Yes. Cook the beef and make the sauce but stop before adding pasta; refrigerate. Reheat, add hot pasta, then loosen with reserved water.

Q: What can I substitute for heavy cream?
A: For a lighter option, try half-and-half with a teaspoon of cornstarch to help thicken, but expect a slightly thinner sauce.

Q: How do I know it’s done?
A: The sauce should coat the pasta and look glossy. The cheese melts fully and the sauce should cling without feeling greasy. If it separates, add a splash of pasta water and stir.

Q: Can I freeze Creamy Cajun Beef Spaghetti with Triple Cheese Parmesan Sauce?
A: You can freeze it, though texture softens after freezing; reheat gently and add a little cream or water when warming to bring it back.

Final Thoughts

This is the kind of dish I make when I want something warm, filling, and a touch bold. It’s simple to put together, and yet it feels special — so invite someone, or save half for later. I hope you enjoy every cheesy, lively bite of Creamy Cajun Beef Spaghetti with Triple Cheese Parmesan Sauce.

Conclusion

For a creamier Cajun base you can tweak, I like this helpful Cajun cream sauce recipe for ideas on texture and spice balance. Also, if you want one-pot timing and method tips, this one-pot creamy Cajun pasta technique offers good shortcuts and variations.

Creamy Cajun Beef Spaghetti

Cozy, cheesy comfort in just 30 minutes with a bold Cajun spice and rich, creamy sauce.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 5 servings

Course: Dinner, Main Course

Cuisine: Cajun, Italian

Calories: 550

Ingredients Method Notes

Ingredients

  

Main ingredients

• 1.5 lbs ground beef
• 1 tsp Cajun seasoning Adjust to taste, up to 1.5 tsp
• to taste Salt & black pepper
• 12 oz spaghetti
• 2 tbsp butter Unsalted preferred
• 3 cloves garlic, minced Fresh garlic recommended
• 1 cup heavy cream Can substitute with half-and-half
• 0.5 cup chicken broth
• 2 oz cream cheese, softened For smooth sauce

Cheeses

• 0.75 cup shredded cheddar
• 0.5 cup grated Parmesan
• 0.5 cup shredded mozzarella

Optional ingredients

• 0.5 tsp red pepper flakes Optional, for more heat
• 0.5 cup reserved pasta water To loosen sauce if needed
• Fresh parsley For garnish
• Extra Parmesan For garnish
• A light sprinkle of Cajun seasoning For garnish

Method

 

Cooking Spaghetti

1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente (about 8-9 minutes). Reserve 1/2 cup pasta water, then drain the pasta.

Preparing Beef

1. Heat a large skillet over medium-high. Add ground beef and brown, breaking it up. Season with Cajun seasoning, salt, and pepper. Cook until browned, draining excess fat if necessary.

Making the Sauce

1. Push the beef to the side, melt butter in the same skillet, then add minced garlic. Sauté for about 30 seconds until fragrant.
2. Pour in heavy cream and chicken broth. Stir, bring to a gentle simmer, then whisk in softened cream cheese until smooth.
3. Add cheddar, mozzarella, and grated Parmesan. Stir constantly until velvety and coats the back of a spoon. Add red pepper flakes if desired.

Combining Everything

1. Add cooked spaghetti to the skillet and toss well to coat. Fold in the Cajun beef and toss. If the sauce feels too thick, add reserved pasta water gradually until desired consistency is reached.
2. Taste and adjust with salt, pepper, or Cajun seasoning. Plate and garnish with parsley, extra Parmesan, and a sprinkle of Cajun seasoning.

Notes

You can brown the beef ahead of time and refrigerate it for quick reheating. If the sauce separates, whisk in reserved pasta water over low heat.